Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 cup of unsalted butter, cold and cut into small pieces
- 1/4 cup of cold water
- 1/2 cup of Queso de los Pedroches, grated
- 1/2 cup of chorizo, diced
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Gradually add the cold water and mix until the dough comes together. Knead the dough for a few minutes until it becomes smooth. Cover the dough with plastic wrap and refrigerate for 30 minutes.
3. Preheat the oven to 375°F.
4. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Use a round cookie cutter or a glass to cut out circles of dough.
5. In a small mixing bowl, combine the grated Queso de los Pedroches and diced chorizo.
6. Spoon a small amount of the cheese and chorizo mixture onto each circle of dough. Fold the dough over and seal the edges by pressing them together with a fork.
7. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops of the empanadas with the beaten egg.
8. Bake the empanadas for 20-25 minutes or until they are golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 10-12 empanadas
Nutritional information:
Calories per serving: 180
Fat: 11g
Carbohydrates: 14g
Protein: 6g
Sodium: 250mg
Substitutions for ingredients:
- Queso de los Pedroches can be substituted with any other type of cheese that melts well, such as cheddar or mozzarella.
- Chorizo can be substituted with any other type of sausage, such as Italian sausage or breakfast sausage.
Variations:
- Add diced bell peppers or onions to the cheese and chorizo mixture for added flavor.
- Use different types of cheese or sausage for a different flavor profile.
Tips and tricks:
- Make sure the butter is cold when making the dough, as this will help create a flaky texture.
- Don't overfill the empanadas, as this can cause them to burst open during baking.
- If the dough becomes too warm while rolling it out, refrigerate it for a few minutes before continuing.
Storage instructions:
Store the empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Serve the empanadas with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the empanadas burst open during baking, try sealing the edges more tightly or using less filling.
Food safety advice:
Make sure to cook the empanadas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Empanadas are a traditional dish in many Latin American countries, including Spain, where they are believed to have originated.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve the empanadas as an appetizer or a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish